Thandai Souffle
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Tarla Dalal
• 06 December, 2024
Table of Content
Traditional thandai is used to flavour this souffle making it a very unusual combination.
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
10 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
30 Mins
Makes
4 null
Ingredients
None
- 5 gms agar-agar (china grass)
- 2 1/2 cups milk
- 6 tbsp sugar
- 1 recipe thandai paste, given below None
- 200 gms fresh cream
For the thandai paste
- 6 almond (badam)
- 2 tsp fennel seeds (saunf)
- 3 to 4 peppercorns (kalimirch)
- 1 tsp poppy seeds (khus-khus)
- a pinch of cardamom (elaichi) powder
- a few strands of saffron (kesar) strands
- 1 tsp rose water
For the garnish
- 1/4 cup chopped mixed nuts
Method
For thandai paste
- Soak the almonds, fennel seeds, peppercorns and poppy seeds in warm water for 2 hours.
- Blanch the almonds and drain the water.
- Dissolve the saffron in a little warm milk.
- Mix all the ingredients and grind to a fine paste using rose water. Keep aside.
How to proceed
- Dissolve the agar agar in 1/2 cup of water and bring to a boil.
- Boil the milk with the sugar.
- Strain the agar agar mixture and add to the milk.
- Add the thandai paste and cool to room temperature.
- Meanwhile whisk the cream till soft peaks form and fold it into the mixture.
- Pour into serving glasses and refrigerate for 4 to 6 hours till the souffle sets.
- Serve chilled, garnished with dried nuts.
Tips
You can use 2 tablespoon of thandai concentrate and adjust the sugar accordingly.
Thandai Souffle recipe with step by step photos
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
| Energy | 400 cal |
| Protein | 6.8 g |
| Carbohydrates | 31.8 g |
| Fiber | 0 g |
| Fat | 24.6 g |
| Cholesterol | 20 mg |
| Sodium | 41.1 mg |
Click here to view Calories for Thandai Souffle
The Nutrient info is complete
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